Brussels Sprouts and Eggs

Sometimes, simple is just the best. Sauteed brussels sprouts. Fried eggs. Toast. Perfect weeknight dinner.

Thank you to Perry's Plate for the recipe. And to Bill for making it for us!
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3 T olive oil
1 pound brussels sprouts
1 T honey mustard dressing
3 T sliced almonds
2 eggs
salt and pepper, to taste

Prep the brussels sprouts by cutting off the tough stem ends, removing outer leaves, then slicing them in half.

In a large nonstick skillet heat olive oil over medium-high heat. Place brussels sprouts halves cut-side down in the pan and let them cook for 4-5 minutes, without stirring, until the bottoms are medium brown and caramelized. Give them a stir, then add the remaining 1 T oil, honey mustard, and almonds. Stir to coat the sprouts in the mustard and cook for another 3-4 minutes until they're tender. Add salt and pepper to taste.

Meanwhile, fry eggs in a separate skillet over medium heat to your liking. Serve eggs and sprouts together with toast.